CARAMEL EXPLOSION BROWNIE CAKES https://thesourcebulkfoods.com.au/wp-content/uploads/2017/09/TSBF-coconutblisschoccaramel-image.jpg Gluten Friendly, Desserts 1 cup almond meal 1 cup raw cashew meal (see notes) 1/2 cup cacao powder 1/4 cup coconut sugar 1 tsp organic vanilla bean powder 1 tsp of baking powder 3 organic eggs, separated 1/3 cup coconut oil 3/4 cup almond milk (try using our Almond Mylk Base)   Caramel centre: 1/2 cup medjool dates 1/₃ cup cashew butter (check with your nearest store for freshly ground) 1 tbsp mesquite powder 1/4 cup coconut cream 1/4 tsp himalayan salt Preheat oven to 170˚C. Combine all dry pudding ingredients in a large mixing bowl. Then add egg yolks, coconut oil and almond milk. Whisk egg whites until firm peaks form and then gently fold into the mixture. Set aside while you prepare the caramel. Combine all caramel ingredients in a high power blender and blend until smooth. Grease and line 6 individual pudding dishes (approx. 6cm diameter). Scoop some of the chocolate mixture into the dish, followed by a few spoonfuls of the caramel, and then cover with more chocolate. Place in the oven and bake for approx. 15 minutes.   Notes: To make Cashew Meal: Place cashews in a high-speed blender and blend on high for 8 seconds or just until cashews are broken up but do not blend for long enough that they become “butter-like” consistency. Enjoy! Recipe by @coconutandbliss & @healthsynergy PT30 minsM

CARAMEL EXPLOSION BROWNIE CAKES

DOWNLOAD RECIPE

CARAMEL EXPLOSION BROWNIE CAKES

INGREDIENTS

1 cup almond meal

1 cup raw cashew meal (see notes)

1/2 cup cacao powder

1/4 cup coconut sugar

1 tsp organic vanilla bean powder

1 tsp of baking powder

3 organic eggs, separated

1/3 cup coconut oil

3/4 cup almond milk (try using our Almond Mylk Base)

 

Caramel centre:

1/2 cup medjool dates

1/₃ cup cashew butter (check with your nearest store for freshly ground)

1 tbsp mesquite powder

1/4 cup coconut cream

1/4 tsp himalayan salt

TIME

30 mins Minutes

SERVES

6

DIFFICULTY
METHOD

Preheat oven to 170˚C.

1

Combine all dry pudding ingredients in a large mixing bowl.

2

Then add egg yolks, coconut oil and almond milk.

3

Whisk egg whites until firm peaks form and then gently fold into the mixture. Set aside while you prepare the caramel. Combine all caramel ingredients in a high power blender and blend until smooth.

4

Grease and line 6 individual pudding dishes (approx. 6cm diameter).

5

Scoop some of the chocolate mixture into the dish, followed by a few spoonfuls of the caramel, and then cover with more chocolate.

6

Place in the oven and bake for approx. 15 minutes.

 

Notes:

To make Cashew Meal: Place cashews in a high-speed blender and blend on high for 8 seconds or just until cashews are broken up but do not blend for long enough that they become “butter-like” consistency.

7

Enjoy!

Recipe by @coconutandbliss & @healthsynergy

8

Dessert

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